Catering to your aircraft in Coxen Hole.
A light jet on the Roatán apron, a resort or a boat waiting, and a crew that wants to eat properly. We write the menu for your galley and deliver to the FBO on your slot at Juan Manuel Gálvez International.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
The Bay Islands have their own table, and a private jet menu for Roatán should read like it. Local specialities here start with the sea: conch, snapper, lobster in season, shrimp. Islas de la Bahía Department also brings Garífuna and Caribbean flavours, coconut bread, rice and beans cooked in coconut milk, fried plantain, and a strong line in tropical fruit.
For the inflight menu, the point is how each dish travels. Ceviche and aguachile stay Chilled and are dressed at the last moment, grilled snapper goes in the Oven and keeps its sauce apart, and coconut rice re-plates well. Private jet food out of Coxen Hole leans fresh and bright, which suits a warm cabin after the beach.
We write each Roatán private jet menu around your galley and your guests. If you want something local without the risk of raw seafood on a long leg, say so and we adjust the dishes to Re-plate cold or finish in your oven.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Roatán sits on a single runway on the island of the same name, and the Bay Islands run on cruise seasons, dive charters and the occasional private arrival from the Gulf coast. Private jet catering at Juan Manuel Gálvez International (MHRO / RTB) is built around that: island seafood, coconut, plantain and tropical fruit, packed for your galley. Inflight catering and in-flight catering for a light jet is a different brief from a full cabin, and our aviation catering follows the aircraft. Business aviation catering here covers corporate and family trips, executive jet catering covers the repeat operators, and diplomatic flight catering is handled with discretion. Cabin crew meals are ordered with the same tail and slot.
At MHRO a corporate jet may land with four guests and leave an hour later for the Gulf coast, and the food has to survive both legs. Business jet catering, corporate jet catering and charter flight catering are written around the galley you actually have. Our private jet chef builds a bespoke menu, and VIP flight catering from Roatán is luxury inflight catering with local seafood and cut fruit.
When an official party lands at MHRO, the menu is cleared first, the kitchen second. Government flight catering, head of state flight catering and VIP aviation catering are packed by a team we name to you in advance. State visit aircraft catering at Roatán is traceable and quiet.
At Roatán the allergen risks are specific: shellfish and fish are everywhere on the island menu, coconut is used in rice, bread and stews, and many sauces carry seafood stock. Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals are prepared on a separate board and in a separate box, marked with a seat number and nothing else, so the flight attendant can read the diet card against the seat plan and hand each tray to the right guest. If you are flying a guest with a shellfish allergy into the Bay Islands, tell us before we plan the menu, not after.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
On a short turn at MHRO the crew eats last, so crew meals are built to hold. Flight crew meals and pilot meals are ordered on request and invoiced with the rest. Cockpit meals travel in crew meal boxes marked CREW, and we pack different meals for pilots so captain and first officer do not eat the same dish. Crew catering at Roatán is simple and local.
FBO catering at Roatán is delivered to the general aviation terminal and handed to your handling agent. Catering delivery to the FBO depends on security passes and an escort onto the apron, so we send the names early. Ground handling catering and handling agent catering both end at the aircraft door on your slot.
MHRO handles everything from light jets to larger business aircraft, and the type decides how galley catering is loaded. A large cabin may need a high loader for airside catering delivery; a light jet is usually provisioned by hand through the door. For aircraft provisioning at Roatán we ask for the type, the galley layout and whether the aircraft has an oven, and we pack to that. Your handling agent coordinates the access, and the order arrives at the aircraft on your slot.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Juan Manuel Gálvez International sits on the island of Roatán in the Islas de la Bahía Department, a single-runway field at 39 ft with an international terminal on one side and a general aviation apron on the other. FBO services and ground handling services here are built around the cruise calendar, the dive season and the weather windows that set departures. As a small business aviation hub for the Bay Islands, MHRO sees airport catering ordered around resort stays, with general aviation traffic arriving from the Gulf coast and beyond.
Business aviation at Roatán is mostly leisure: owners and guests heading for resorts and yachts, with a crew that stays on the island between legs. The field works as a modest business aviation hub, and FBO services and ground handling services decide how an order reaches the aircraft. Inflight catering and in-flight catering for these trips stays light and local. Aviation catering and business aviation catering serve the repeat operators, executive jet catering serves the managed fleets, diplomatic flight catering serves official visits, and cabin crew meals and crew meals are boxed for the flight deck.
Honduras applies national food-import rules, and a catering order into Roatán has to respect them. We source local fish, fruit and rice where we can and tell you if anything needs clearance. The FBO services desk and your ground handling services team coordinate the paperwork on the apron, so the order reaches the aircraft cleared.
Average rating from the cabin crew and pilots we cater for.
“I wanted roasted vegetable bowls with separate dressings for 12 guests at RTB, packed sensibly for a cabin team dealing with a late menu amendment. This experience of private jet catering gave us a useful reference for managing portion planning on another departure. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. We could account for the crew provisions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Keeping the galley organised at Juan Manuel Gálvez International Airport meant planning a light pasta dish with grilled vegetables for 7 guests with a small galley worktop in mind. This experience of private jet catering services gave us a useful reference for managing written menu details on another departure. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing.”
“Having 2 guests request a seafood starter and warm vegetable sides at MHRO meant planning the portions carefully while accounting for a tight boarding window. I asked The Galley Girls for the breakfast portions in clearly marked packs, with garnishes supplied separately for plating on board. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence. I want a private jet catering company to understand final order confirmation, and this order gave us a useful starting point.”
Food-import rules in Honduras shape what can be bought on the island and what has to be cleared, and that moves the invoice more than the number of dishes. Island lobster in season is a different line from imported cheese. That is the honest answer to how much does private jet catering cost here: send the headcount and the aircraft type, and we quote the private jet catering for your flight.
Crews on Roatán often sit through a long wait between legs, so the lead time depends on the duty clock and the slot, not on a number. Crew meals can be ordered once you know the tail and the slot. Last-minute orders are handled, by phone or email, 24/7.
When the guest list moves, quantities move, and anything imported has to be accounted for at Roatán customs. We tell you which dishes avoid the question entirely, the local seafood, fruit and coconut ones, and we coordinate with your handling agent so a late change does not stall the handover.
Bringing your own food is possible in principle, and the handling agent decides how it reaches the aircraft. Airside access at Roatán is restricted, so a bag from a hotel or restaurant has to be checked and escorted. Our delivery takes the same route with the paperwork already in place.
No. Is catering part of a charter is a fair question, and the answer is that the charter covers the aircraft only; catering is a separate order with its own invoice. Weather and season set the departure windows here, so when a slot moves we adjust the handover and tell you what changes.
Tail, pax and diets — a flight attendant takes it from there, day or night.
